Crispy Savory Fried Catfish

• 1 to 2 pounds Catfish, cut in to 2 inch wide pieces
• 1 cup Louisiana Style Hot Sauce of choice
• 2 ea. Eggs
Combine hot sauce and eggs and pour over fish. Let sit while you prepare the rest of the coating mix.

Ingredients/Instructions for the Dredge:

• 1 1/2 cups fine Corn Meal
• 1 cup Flour
• 3 tea. Salt
• 2 tea. Granulated Garlic Powder
• 2 tea. Black Pepper
• 2 tea. Paprika
• 1 tea. Cayenne
• 1/2 tea. Celery Seed
Combine and mix well. Use a Food Processor for best results.

To Fry the Catfish:

1. Enough Oil to cover the bottom of a wide heavy skillet with about one inch. The amount depends on the size of your Skillet.
2. Start preheating pan with oil for most stoves use medium. This will be more or less depending on your stove. 
3. In a large produce or grocery bag layer fish with the dredge mixture til all is covered.
4. Hold top of bag close and gently shake and turn bag till all fish is covered.
Let fish sit in the dredge while you preheat the oil. This will allow the dredge time to firmly adhere to the fish.
5. When oil has come up to proper frying temperature, carefully add enough fish to fill bottom of pan with out crowding.
6. Adjust temperature of burner up or down to maintain steady bubbling.
7. Cook til bottom is Golden brown and turn. Let cook till that side is also golden brown.
8. Remove fish from pan and cook any remaining fish.
9. Drain well.